Cemita Poblana de Milanesa, Esquite Tostado Con Crema Y Queso, Iced Cafe de la Olla, and Flan Napolitano

All of the recipes for this meal are adapted from the amazing Nopalito cookbook by Gonazlo Guzman. This book is one of my favorite cookbook purchases, because I’ve loved every recipe I’ve tried. You know how you excitedly buy some cookbooks, only to find you really only like a few recipes in them? This is not one of those. Highly recommend it. For Sunday dinner, I chose this fried, mexican chile spiced chicken sandwich on toasted Cemita rolls. It is served with avacado, salsa de Morita, onion, romain lettuce, Oaxacan cheese, mayo, and refried beans. I served it with toasted corn salad with crema and pico de gallo, with a Mexican iced coffee to drink and Flan for dessert. I tend to splurge a bit more on our weekend meals when I have more time, and we all look forward to them. This one didn’t disappoint.


  • 3 boneless skinless chicken breasts
  • 1 cup all purpose flour
  • 1/2 tbsp Mexican chili powder
  • 1/2 tbsp hot paprika
  • 1 tbsp kosher salt
  • 1 1/2 tsp black pepper
  • 2 eggs
  • 1 cup breadcrumbs
  • canola oil for frying

To serve:

  • 6 Cemita rolls or other soft roll
  • 1-2 ripe avacados
  • 3/4 cup salsa de Morita (recipe below)
  • thinly sliced white onion
  • sliced romaine lettuce
  • 2 cups shredded Oaxacan cheese
  • mayo
  • 1 cup refried beans (homemade or canned)

Slice the chicken breasts in half length wise to get thin flat pieces. Place in a plastic bag and pound them out to 1/4 inch thickness.

In a shallow bowl, combine the flour, chili powder, paprika, salt and pepper. In another bowl beat the eggs. Place the breadcrumbs in a third bowl. Season the chicken lightly with salt. Dip each piece of chicken into the flour, then into the egg, and finally into the breadcrumbs. Transfer to a platter while you do the rest.

Line a sheet pan with a few layers of paper towels. Heat a large pot with the oil to 350. Add 2 pieces of chicken at a time, and cook, flipping once or twice in the hot oil until the chicken in fully cooked. This should take around 6-8 minutes but check that your chicken is fully cooked with an instant read thermometer or by cutting open a piece to check it.

Heat the oven to 350 and cut the rolls in half and place on a sheet pan cut side up. Bake for 5 minutes until lightly toasted. Spread some salsa on the bottom of the roll and top with chicken and toppings. Spread mayo and beans on the top bun and place on the sandwich and serve.

Roasted corn:

  • kernels cut from 4 ears of corn
  • 2 tbsp lime juice
  • 1 tsp kosher salt
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup queso fresco crumbled (or you can use grated parm)
  • 1 tbsp chili powder
  • 1/4 cup pico de gallo (see recipe)


  • 2-3 tomatoes chopped fine
  • 1/2 small red onion diced
  • 2 tbsp lime juice
  • salt ot taste
  • 2 tbsp chopped cilantro
  • 2 jalapenos diced
  • few scallions chopped
  • Combine all the ingredients and taste and adjust seasoning if needed.

In a large skillet over high heat, add the corn, stirring occasionally until charred, about 5 minutes. Stir in the lime and salt, and taste and adjust seasoning if needed. Top with the rest of the ingredients and stir the toppings in just before eating.


  • 1 1/2 tsp anise seeds (optional if you don’t have)
  • 1 1/4 cups water
  • 1 tbsp instant yeast
  • 4 cups AP flour
  • 1/4 cup canola oil
  • 2 tbsp + 1 1/2 tsp sugar
  • 1 tbsp kosher salt
  • 1 egg
  • 2 tbsp toasted sesame seeds

Place the anise in the water in a blender and puree. You can skip this step and just use water if you like. Place yeast in a stand mixer with water, and add 2 cups of the flour and mix to combine. Allow to rise for 1 hour.

Line a sheet pan with parchment. In the bowl of the mixer, add in the oil, sugar, and salt. Mix with dough hook until the dough is smoot and pliable and passes windowpane test. Divide into 6 pieces and shape into balls. Place on the baking sheet and press gently with your hand to flatten them. Cover with greased plastic wrap and allow to rise again for about hour or until doubled.

Preheat oven to 375. Whisk the egg and use a brush to coat the rolls with egg wash and sprinkle with sesame seeds. Bake until golden, 10-12 minutes, rotating the pan half way through.

For this spiced iced coffee, I used a big pitcher and let it sit in my fridge overnight. I loved the orange spice flavor. I added a bit of unsweetened cocoa powder and some rum to the adults.

Iced Cafe de la Olla:

  • 1 1/2 cups brown sugar
  • 1/2 lb ground coffee
  • 1/2 tsp anise seeds
  • 1/4 tsp cloves
  • 2 tbsp cinnamon
  • 1/2 orange peeled
  • 1 1/2 cups whole milk, oat milk, etc

Make syrup by combining the sugar and 1 cup of water in a sauce pan. Allow to boil while stirring then cool completely and refrigerate until needed.

In a double layer of cheesecloth (I used a nut milk bag), add the coffee, spices, and orange and secure closed. Place in 7 cups of water and allow to soak overnight. Remove the bundle and stir in 3/4 cup of sugar syrup. Pour 8 oz of coffee into a glass with ice and add 2 oz milk.

I have never made a flan before, but found it to be pretty similar to making creme brulee which I make all the time, so that made it pretty easy. This was super simple and super tasty. I love the addition of the orange zest, which really came through and gave a nice contrast to the rich creaminess of the flan.

Flan Napolitano:

  • 1/2 cup sugar
  • 3 large room temp eggs
  • 1 tbsp vanilla extract
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • grated zest of one orange
  • 1/2 tsp kosher salt

Preheat oven to 350. Boil enough water to fill half of a roasting pan. To make caramel, place the sugar into a small heavy bottom sauce pan and heat over medium heat until the sugar liquifies and caramelized. I use a silicon spatula to stir it a little to make sure it melts evenly. Pour it immediately into a 9 inch cake pan and swirl it quickly to coat the bottom.

In a blender, add the eggs, 2 milks, vanilla and salt and orange zest. Pour into the cake pan. Place the pan into the roasting dish, and place into the oven. Then pour the boiling water half way up the outside of the cake pan. It is easier to put the pan into the over before pouring in the water because it is hard to move the pan full of boiling water safely. Cover with foil and bake until the sides are set but center is jiggly, and the center of the custard is 170 degrees if you have an instant read thermometer. The recipe says 45 min – 1 hour for this but in my oven it only took 30 minutes.

Remove the pan from the oven, and remove the cake pan from the hot water. Allow to cool fully, then run a sharp knife around the edge. Place a serving plate on top of the cake pan, and quickly flip the flan out onto the serving plate.

Salsa de Morita:

  • 2 cups stemmed dried morita chiles
  • 1/4 cup white vinegar
  • 1 tbsp brown sugar
  • 1/4 cup white onion chopped
  • 2 whole cloves
  • 1 bay leaf
  • 1 clove garlic
  • 1 1/2 tsp kosher salt
  • 3/4 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/4 tsp ground cinnamon
  • 1 cup canola oil

In a small pot combine all ingredients other than the oil with 4 cups of water. Bring to a boil, reduce heat to low, cover and simmer for 2 hours. Transfer to a blender and puree well. Slowly add the oil while blending. Taste and add salt/vinegar as needed. Store in the fridge.

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